Asian Beef (Instant Pot)




Total Time: 1 hr, 15 mins

Prep Time: 15 mins

Cook Time: 1 hr

Yield: 6-8 servings

Dish Size: Platter





  • 1 Tbsp olive oil
  • 1 boneless beef chuck roast (2-3 lbs.)
  • 1 cup beef broth*
  • ¼ cup packed brown sugar
  • ¼ cup soy sauce
  • 1 Tbsp chili garlic sauce
  • 1 tsp fresh grated ginger
  • 6 scallions, sliced on the bias (white and green parts separate)
  • ¼ cup cornstarch
  • ¼ cup cold water
  • 3-4 cups cooked white rice





  1. Heat Instant Pot on sauté. Add olive oil.
  2. Brown beef on all sides (don’t skip this step—it really improves flavor).
  3. While beef is browning, in a separate small bowl mix together beef broth, brown sugar, soy sauce, chili garlic sauce, and ginger. Stir in white parts of scallions (reserve green for garnish).
  4. Pour sauce over browned beef, turning to coat.
  5. Set Instant Pot to meat/stew and set time for 50 minutes. Let pressure come down naturally—it does affect the texture of the meat.
  6. Transfer meat to a cutting board. Slice or shred meat.
  7. Mix cornstarch with water. With Instant Pot on sauté, cook 5-10 minutes or until thickened. Add beef back to sauce and heat through.
  8. On a platter, arrange beef over rice and garnish with green parts of scallions.



Tara’s Tidbits®

For the beef broth I’ve been using a beef base product in a jar. Unless you’re going to use a lot of broth, the containers and cans create a lot of waste.